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Ingredients
- 4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
- 1/2 cup water
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 pound unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 eggs, separated
- 1 cup buttermilk
- Frosting, recipe follows or whatever you prefer
- 1 1/2 cups evaporated milk
- 5 egg yolks, slightly beaten
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup butter
- 2 1/2 cups flaked coconut
- 2 cups toasted pecans
Preparation
Step 1
In a micro-safe bowl, melt chocolate and water together in microwave or over a double boiler. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda, salt and baking powder. Set aside.
Preheat the oven to 350 degrees F.
In the bowl of a standing mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in melted chocolate. Add the flour mixture and buttermilk, alternating, until everything is combined.
Using an electric mixer beat egg whites, in a small bowl, until stiff peaks form. Gently fold the whites into the batter.
Pour batter into 3 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the middle of each cake comes out clean, about 30 minutes for the full size cakes, about 15 minutes for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
To Assemble the German Chocolate Cake:
Start with a layer of cake, top with a generous layer of the caramel/pecan frosting, place the other layer of cake on top of the frosting, frost that layer with caramel/pecan frosting
Around the outside of the entire cake, spread dark chocolate frosting (secret recipe) to cover.
Coconut Pecan Frosting/Filling:
Combine evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from heat. Add coconut and pecans and cool before frosting cakes.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.